Ingredients with Measurements:
- 2 ripe avocados, peeled and pitted
- 2 medium zucchinis, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add chopped zucchini to the pot and cook for 5-7 minutes until softened.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
4. Remove from heat and let cool for a few minutes.
5. Add the peeled and pitted avocados to the pot and blend until smooth using a blender or immersion blender.
6. Add heavy cream to the pot and blend again until smooth.
7. Season with salt and pepper to taste.
8. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Serve hot or cold.
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 25g
Carbohydrates: 14g
Protein: 4g
Fiber: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk for a vegan option.
Variations:
- Add a squeeze of lime juice for a tangy flavor.
- Top with crumbled feta cheese or chopped cilantro for added flavor.
- Add a pinch of cumin or chili powder for a spicy kick.
Tips and tricks:
- To make the soup creamier, add more avocado or heavy cream.
- If the soup is too thick, add more vegetable broth or water.
- For a smoother texture, strain the soup through a fine-mesh sieve.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil or a sprinkle of paprika.
Garnishes:
- Crumbled feta cheese
- Chopped cilantro
- Drizzle of olive oil
- Sprinkle of paprika
Pairings:
- Crusty bread
- Grilled chicken or fish
- Salad
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more avocado or heavy cream.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Avocado soup is a popular dish in Mexican cuisine.
- Zucchini soup is a traditional dish in French cuisine.
Flavor profiles:
- Creamy
- Savory
- Mildly sweet
Serving suggestions:
- Serve hot or cold as an appetizer or main dish.
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